| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Potatoes | 6 | Servings | |
INGREDIENTS
| 7 | oz | Starchy potatoes |
| 1 1/4 | c | Flour |
| Salt to taste | ||
| Butter or oil | ||
| 3 1/2 | oz | Mozzarella cheese;, small cubes |
| 2 | tb | Parmigiano-Reggiano;, grated |
| Freshly grated pepper | ||
| Fresh oregano or thyme or rosemary;, chopped | ||
| Fresh tomato slices;, optional | ||
| Extra virgin olive oil |
INSTRUCTIONS
Preheat oven to 475 degrees. Boil, peel and rice or mash potatoes. Work in the flour along with a generous pinch of salt. Spread the potato mixture in a layer 1/4 inch think in a baking pan rubbed with butter or oil. Arrange the Mozzarella cubes over potato dough. Sprinkle on Parmesan and a pinch of pepper along with fresh herb of choice. If desired top with fresh tomatoes which have been peeled and seeded. Drizzle a little olive oil over the top. Bake at 475 degrees until the surface of the torta has browned lightly and the potato dough is crunchy. NOTES : This torta can be served as an antipasti course or as an entree. Recipe by: Antipasti-Entree Posted to recipelu-digest by "Susan Mori" <bonaparte@email.msn.com> on Mar 15, 1998
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